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Browsing Department of Food Science and Technology by Subject "Aging"

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Browsing Department of Food Science and Technology by Subject "Aging"

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  • Grazier, C. L.; Bodyfelt, F. W.; McDaniel, M. R.; Torres, J. A. (American Dairy Science Association, 1991)
    Cooling of freshly formed Cheddar cheese is thought to be one of the processing steps that requires tighter control to achieve more uniform and consistent product quality. Cheese samples, obtained after pressing, we ...

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